Philly Cheesesteak Sandwich
Thin-sliced seared beef, caramelized onions, peppers, and a molten layer of provolone and American cheese — all loaded into soft, warm sesame hoagie rolls made from scratch. The real-deal Philly experience, done right at home.
Prep Time : 1 hr, 35 min
Cook Time : 20 min
Servings : 2
1 hr, 35 min
20 min
2
Ingredients
Homemade Sesame Hoagie Rolls
• ½ cup (120 ml) whole milk, 95°F
• 1 ¼ tsp (4 g) active dry yeast
• 1 ¼ Tbsp (17 g) granulated sugar
• 1 ½ cups (225 g) all-purpose flour
• ½ tsp (1.5 g) fine sea salt
• 1 whole egg
• 2 Tbsp (29 g) unsalted butter, softened
• Untoasted sesame seeds, for topping — this one on Amazon
Sandwich Filling
• 1 lb (450 g) ribeye or roast beef, sliced ¼” (6 mm) thick
• Vegetable oil, for cooking
• ½ sweet onion, diced
• ½ green bell pepper, cut into 1-inch pieces
• 2 Tbsp Worcestershire sauce — this one on Amazon
• Salt and black pepper, to tasted
• 4 slices provolone cheese
• 4 slices white American cheese
• ¼ cup (60 g) mayonnaise
• ¼ cup (60 g) ketchup
• Hot sauce, for serving
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Directions
Make the Hoagie Rolls
- Activate the Yeast
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment.
Whisk warm milk, yeast, and sugar together. Let sit for 5 minutes until foamy. - Mix the Dough
Add flour and salt to a stand mixer bowl and combine.
Attach the dough hook, then pour in the yeast mixture and egg. Mix 3 minutes until a moderately smooth dough forms. - Incorporate the Butter
Add softened butter and continue mixing 2–3 minutes until the dough is smooth and cohesive.
Cover the bowl with plastic wrap. - First Rise
Let the dough rise at room temperature for 1 hour, or until doubled in size. - Shape the Rolls
Punch down the dough.
Divide into 2 equal pieces and shape each into a loose ball.
Cover with a damp towel and rest 10 minutes. - Form Hoagie Logs
Roll each ball into a 7-inch (18 cm) log.
Place onto the baking sheet, lightly mist with water, sprinkle sesame seeds, and (optional) score lengthwise. - Bake
Bake for 15–17 minutes, or until puffed and lightly golden.
Cool fully on a wire rack before slicing.
Make the Philly Cheesesteaks
- Prep the Beef
Freeze the steak for 30 minutes until firm — this makes thin slicing easier.
Slice against the grain into thin ¼” (6 mm) strips. - Prep the Rolls
Slice each hoagie lengthwise, keeping the back attached.
Spread mayo and ketchup on both sides. (Toast lightly if rolls aren’t fresh.) - Cook the Vegetables
Heat oil in a cast-iron skillet over medium.
Add onions and peppers, season with salt, and add Worcestershire sauce.
Cook until softened and browned on the edges. - Sear the Beef
Move vegetables to the side of the pan.
Add a bit more oil and sear the beef in batches if needed — 2 minutes per side until browned.
Break it up with a spatula and combine with the vegetables. - Melt the Cheese
Gather half of the meat mixture into a mound shaped like your roll.
Top with 2 slices American cheese + 2 slices provolone.
Melt with a kitchen torch, or place under the broiler for 30–45 seconds. - Assemble
Use a spatula to lift the cheesy beef mound directly into the hoagie roll.
Add hot sauce if desired.
Repeat for the second sandwich and serve immediately.
*Notes :
- Freezing the steak briefly is the secret to getting ultra-thin slices.
- Don’t overcrowd the skillet — overcrowding steams the meat instead of browning it.
- For a more “authentic Philly,” use all American cheese (White American melts the best).
- Add mushrooms if you like — slice thin and sauté with the onions.
Nutrition Facts
( per serving )
Calories
~890 kcal
Protein
53 g
Fat
45 g
Carbs
68 g
Calories
~890 kcal
Protein
53 g
Fat
45 g
Carbs
68 g
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Philly Cheesesteak Sandwich
Ingredients
Method
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment. Whisk warm milk, yeast, and sugar together. Let sit for 5 minutes until foamy.
- Add flour and salt to a stand mixer bowl and combine. Attach the dough hook, then pour in the yeast mixture and egg. Mix 3 minutes until a moderately smooth dough forms.
- Add softened butter and continue mixing 2–3 minutes until the dough is smooth and cohesive. Cover the bowl with plastic wrap.
- Let the dough rise at room temperature for 1 hour, or until doubled in size.
- Punch down the dough. Divide into 2 equal pieces and shape each into a loose ball. Cover with a damp towel and rest 10 minutes.
- Roll each ball into a 7-inch (18 cm) log. Place onto the baking sheet, lightly mist with water, sprinkle sesame seeds, and (optional) score lengthwise.
- Bake for 15–17 minutes, or until puffed and lightly golden. Cool fully on a wire rack before slicing.
- Freeze the steak for 30 minutes until firm — this makes thin slicing easier. Slice against the grain into thin ¼" (6 mm) strips.
- Slice each hoagie lengthwise, keeping the back attached. Spread mayo and ketchup on both sides. (Toast lightly if rolls aren’t fresh.)
- Heat oil in a cast-iron skillet over medium. Add onions and peppers, season with salt, and add Worcestershire sauce. Cook until softened and browned on the edges.
- Move vegetables to the side of the pan. Add a bit more oil and sear the beef in batches if needed — 2 minutes per side until browned. Break it up with a spatula and combine with the vegetables.
- Gather half of the meat mixture into a mound shaped like your roll. Top with 2 slices American cheese + 2 slices provolone. Melt with a kitchen torch, or place under the broiler for 30–45 seconds.
- Use a spatula to lift the cheesy beef mound directly into the hoagie roll. Add hot sauce if desired. Repeat for the second sandwich and serve immediately.
Notes
- Freezing the steak briefly is the secret to getting ultra-thin slices.
- Don’t overcrowd the skillet — overcrowding steams the meat instead of browning it.
- For a more “authentic Philly,” use all American cheese (White American melts the best).
- Add mushrooms if you like — slice thin and sauté with the onions.